Wine region: Friuli-Venezia Giulia
Variety: 100% friulano
Maceration: 2 days with the skins in oak vat
Maturation: 24 months in big Slavonian oak barrels or smaller french oak tonneaux and barriques
Grapes from the Gradiscutta cru on the feet of the Mount Calvario are picked up in the first two weeks of September in the colder morning hours and immediately carried to the cellar to preserve the aromatic structure; they are destalked and put in open-topped vats for some days with their skins. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years.
Vineyard: Gradiscutta (Gorizia – San Floriano), exposed South-East, sandstone and clay, 50m a.s.l.
Grapes: Friulano 100% (1936 vineyard)
Fermentation of grape musts: Alcoholic fermentation in open topped vats with no refrigeration and no added yeasts for
Ageing: In large Slavonian oak barrels (15 – 25 hl) for minimum 24 months on the fine lees
Bottling: bottled by free fall without sulphites addition and no filtration
Colour: Bright gold
Scent: Complex and wide, with salty notes, peated touches, honey, fruit in syrup and sweet spices
Taste: Fresh, rich, rustic and full-bodied, it closes with a long finish with a pleasant tannic grip and touches of iodine
Pairing with food: Fish Stew, Fresh Cheese, Pasta-Tomato Fish Sauce, Red Meat Stew, Risotto with Mushroom.